Sourced from the 4-hectare Finca El Espejo in the Santa María region of Huila, Colombia, this offering is the meticulous work of second-generation producer Reinel Borbon. Cultivated at an elevation of 1,850 meters above sea level, the farm produces exceptional Pink Bourbon, Caturra, and Colombia varieties. After carefully harvesting the ripest cherries, Reinel employs an initial 20-hour dry fermentation before depulping. Depending on the lot, the coffee then undergoes either a 48-hour open-tank fermentation or is fermented alongside a custom yeast substrate for up to 80 hours. The beans are fully washed and slowly dried on raised beds for 14 to 18 days, a dedicated family effort now being passed down to Reinel's eldest son. This careful attention to detail results in an intense, beautifully crafted cup that delivers a complex profile with boozy notes of sangria, sweet strawberry, and vibrant kiwi.
